Curry-Roasted Cauliflower

As you might remember, I'm taking a fiction writing class.  My piece was peer edited on Tuesday and after weeks of worrying how the class would react to it, I had my answer.  They liked it!

I felt like Susan Sarandon when she was onstage for the Oscars and exclaiming, "You like me!  You rrreealllly like me!!!"

After coming down from the flattery high, though, I am now faced with the daunting task of creating another piece they will like.  And now they have the first piece they all loved to compare it with.  Which, of course, makes me about 467 times more anxious.

So, happy writing for me and my forthcoming breakdown.

In the meantime, I am going to focus on blogging (which I think I can do) and providing you all with delicious recipes.  This one is not my own, but I'm sharing it anyway.  It's a Mama Pea classic with half the ingredients missing because I was too lazy to walk across the street to the store.  So, I guess I sort of made it my own?  Maybe?  Sort of?

Anyhoo, you should make this soon regardless.  I ate all of it in two days and could have eaten even more.   

 Curry-Roasted Cauliflower

Ingredients:


1 head cauliflower, cut into florets
1 tbsp olive oil
1 tsp curry powder
1/2 tsp garam masala


Directions:


Preheat oven to 350 degrees.


Mix the cauliflower with the oil and spices in a bowl.  Transfer to a baking sheet and roast for 20-25 minutes, tossing the cauliflower several times to ensure even roasting.  The cauliflower is finished when the stalk is easily pierced by a knife.


Hey guys--make sure to stop by Steph's Bite by Bite for her TNT ONLINE BAKE SALE.  I have my white chocolate peanut butter cookies up for sale and there are tons of other fantastic goodies, too!!  Check it out!

Tuscan Zucchini with Onions

I am a champion talker. Some people brag about being able to type 100 words a minute. I can speak 100 while relaying a bunch of really useless information.

I have a knack for it, the pointless story. I love telling them. Whether my friends love listening to them is still up for grabs but I like to think they at least admire my stamina.

Despite my chatty nature, though, I am awful at small talk. Like, I am really awful. I'm listen-in-and-wince awful. I never know what to say and when the awkward silence settles I panic and say the first thing that comes to my mind.

It is usually embarrassing. Nonsensical. And just prolongs the awkward silence, thus making me say more embarrassing and nonsensical things. Vicious, awkward circle. I'm a bit better if I'm anywhere near food because all I do is stuff my mouth and nod now and then. Problem solved!

Tuscan Zucchini with Onions

2 zucchini

1 onion

1 tsp parsley

1 tsp basil

1 tsp salt

1 tbsp olive oil

Directions:

Preheat oven to 400 degrees. Chop the zucchini and onion and spread on the baking sheet. Drizzle with oil and sprinkle on the different seasonings. Toss. Roast the vegetables for 15 minutes, until the veggies are tender.

Sauteed Brussels Sprouts with Lemon

Brussels sprouts get a bad rap. All those jokes about kids not wanting to eat them. Adults turning their noses up at them.

Poor brussels sprouts, clearly misunderstood. When prepared correctly, brussels sprouts have the potential to be superb. Delicious. Food-gasmic.

These brussels sprouts I am showing you are very special. They start with a quick bath in some boiling water and then are sliced in half. Next, they cavort with some heated oil and then a dash of lemon.

Make this recipe and you will never misunderstand the brussel sprout again.

Sauteed Brussels Sprouts with Lemon

1/2 pound Brussels Sprouts

1 tbsp olive oil

fresh lemon juice

salt/pepper

Bring a pot of water to a boil and then add the brussels sprouts. Boil until they are tender, roughly 8-10 minutes. Transfer with a slotted spoon to a separate plate and let cool. Meanwhile, heat up the olive oil in a non-stick skillet. As that heats, carefully slice all brussels sprouts in half. Add them to the heated oil, making one layer. You will have to do this in several batches. Saute until a nice brown crust forms and then flip over for the other side. Remove to a plate and add the salt/pepper, and a squirt of lemon juice.